Nutritional and Sensory Profile of a Soy-free Spicy Tofu Developed from Yellow Split Pea (Pisum sativum L.)

Abstract

Background: The use of plant-based proteins as a practical substitute for animal-based proteins has gained popularity in recent years. Pea protein has become a promising source of plant-based protein owing to its nutritional and functional characteristics. Aim: This study evaluates the extraction of pea milk for the formulation of a spicy tofu-like product and as a non-allergen, high-protein product. As stated, the importance of the present study lies in its potential for use in place of cottage cheese and soy tofu, as it has several ecological benefits over them. Study design: The present study was conducted in 3 phases- • Collection of raw materials • Preparation of pea milk • Preparation of tofu Place and Duration of Study: The present study was conducted in the Department of Food and Nutrition of Babasaheb Bhimrao Ambedkar University, Lucknow. The duration of the study is 3 months, i.e., from Jan 2023 to March 2023. Methodology: Pea milk and spicy tofu were developed in the laboratory under optimum conditions through an extraction process that involved cleaning and washing 250g of yellow split peas with a sodium hydroxide solution, followed by soaking in alkaline water (NaOH solution). After separating, rinsing, and grinding the peas, the resulting slurry was filtered, and the pea milk was obtained. To form the tofu, a coagulant was added to the pea milk, facilitating the curdling and coagulation of proteins. Results: Nutritional analysis (energy, carbohydrates, protein, fat, moisture, ash, dietary fibre, and sugar) of tofu was determined. Sample 2 demonstrated a higher carbohydrate content, suggesting a greater presence of starch. Protein, fat, moisture, dietary fibre, and sugar contents were comparable between the samples, indicating similar nutrient retention and water holding capacity. Ash content was slightly higher in sample 2, reflecting greater mineral content. Sensory evaluation indicated that sample 2 is more acceptable than sample 1. Conclusion: This study highlights the potential of yellow split pea-based products as soy-free and lactose-free alternatives. The preparation of spicy tofu needs scientific input for increasing its shelf-life and value addition for its marketing, and improving its shelf-life for better quality and acceptability.